Changes in sugar phosphates of chilled codling (Gadus callarias) muscle

Hexose and pentose phosphates in extracts of codling muscle have been identified and estimated by quantitative ion‐exchange chromatography. Changes in glucose 1‐ and 6‐phosphate, fructose 1‐ and 6‐phosphate, fructose 1,6‐diphosphate, ribose 1‐ and ribose 5‐phosphate and an unidentified pentose phosphate were followed throughout a period of chill storage. The findings are discussed in relation to their significance in comparative biochemistry and fish technology. Glucose 6‐phosphate and fructose 1,6‐diphosphate were present in concentrations at which they would contribute significantly to the ‘browning’ of muscle dehydrated fresh: ribose 5‐phosphate would probably contribute to that of codling dehydrated in a spoiling condition.